2.09.2014

NYC! Bassanova Ramen

12.27.13

I’d say now’s about a
good time to start blogging about some of our food adventures on our latest NYC
food trip! For the first time, we didn’t just eat. Thanks to a friend who had
never been to the city before, we did some touristy things…meaning some
sightseeing and shopping. Let me clarify, we did NOT jump onto the cronut
craze. That wouldn’t been two hours of our life gone, just waiting in line. We
did however, eat ramen, kouign amann, seafood, pizza and contemplate those 20 nuggets
for 5 bucks from McDonalds.

We flew Porter to NYC—oh man, I felt so spoiled!! In less
time that it takes me to bus to campus every morning, I could fly to New York.
How is that even fair?! Though I thoroughly enjoy road trips, it definitely
trumps driving 9 hours, not to mention that long line when you pass the border
and everyone in the car is stiff and tries to look as innocent as possible even
though we’ve done nothing wrong. This was the first morning! Woke up to this
view outside the friend’s apartment where we were “apartment-sitting”. Sure,
not the prettiest but we’re in NEW YORK CITY!!!!! (and food’s everywhere).

For lunch, Bassanova Ramen (facebook/@bassaNYC). The New York outpost of the popular ramen-ya from Tokyo was opened by Chef Keizo Shimamoto (who mysteriously
left shortly after its opening) just last year in Chinatown and offers some
original spins on the much beloved noodle/soup dish. Their Tondaku pork soup
takes 12 hours to make and with many rave reviews, including this one from
Serious Eats naming them in their “Best Ramen Shops in NYC” list, it’s definitely a must-try on a NYC ramen
mission.

Bassanova is an uncluttered, very white-cream-on-cream with an open kitchen space, so the focus remains your bowl of ramen.

Their most famous, brought over from the Setagaya location (two
of our friends on the trip had been to the original location in Tokyo, met Chef
Keizo and guided us here), being the Tondaku
Wadashi Green Curry Ramen. For $15, it may be pricier than the ramen we
enjoy here in Toronto but if this spin is so popular in Japan I think it’s a
safe bet that it’ll be killer good. (And it was.) The dish was born when a Thai
chef overhauled the menu a few years back when he was with the Tokyo shop.

This is their “original” version of ramen. Thinner, more “al
dente” noodles than I’m used to. What is the “IDEAL” ramen noodle like?! I feel
it’s a matter of personal preference, right? The chashu had a really nice fat
to meat ratio (when you see fat as flavour rather than inches to your
waistline, you’ll get my enthusiasm ;D)

Another variation of their original ramen.Jess, who ordered this is probably the one
person I know who does NOT enjoy ramen. This was the bowl of ramen that finally
converted her!

I only thought
these huge pepper mills were just for decorative purposes…or fancy, but stuffy
restaurants. I guess I was wrong.

All showstopping bowls of ramen with their own distinct flavour profiles. I think that was the highlight for me...besides the amazing green curry ramen living up to the hype.

Verdict: Though I found my noodles a little thin for my liking,
I think for the green curry ramen and the other “specialty” ones you can choose
either a thicker or thinner noodle. I’d suggest thicker for a better chew. :D The
ceramic bowls that they served the green curry ramen in was definitely an added
bonus, what with its organic shape that lends itself well to you holding it up
to your mouth to drink from the little spout. Noodles are from Sun Noodle—who’ve
been in the business of making “fresh tailor-made ramen noodles” for 30 years
now.

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About Me

Hey, I'm Carmen and thanks for stopping by! I'm interested in all things food-related. Here, I'll be sharing my food adventures with you. The idea is to give you a taste of what to expect and hopefully, if you like what you see, you'll check out the restaurant / try the recipe too!
I spend my days at school, in the bakery, in the gym, on a boat or hermitting indoors studying. Eating out is a privilege that I appreciate and when the opportunity comes along, YOU GOTTA TAKE IT. Happy eating! :D